Worker and Restaurant Characteristics Associated with Food Safety Culture: An Environmental Health Specialists Network Study

More than 800 foodborne illness outbreaks have been reported to the United States Centers for Disease Control and Prevention (CDC) annually. Researchers have suggested that improving food safety culture in restaurants (i.e., shared values, beliefs, and norms about food safety) is an important way to reduce foodborne outbreaks. However, we know relatively little about the connections between food safety culture and food safety outcomes in restaurants. To bridge these gaps in knowledge, state and local health department staff with CDC's Environmental Health Specialists Network (EHS-Net) conducted a study in which they interviewed managers and administered written surveys to food workers in 321 restaurants across eight EHS-Net jurisdictions. Data on restaurant characteristics (e.g., the existence of food safety policies) were collected through interviews with restaurant managers. Data on food worker characteristics (e.g., food safety knowledge) were collected through a worker survey. The survey also assessed worker beliefs about food safety in their restaurants (i.e., food safety culture). Analyses showed that several restaurant characteristics, including the existence of food safety policies and methods for monitoring policy implementation, were significantly and positively associated with workers' perceptions of their restaurant's food safety culture. The worker characteristics of having had food safety training and possessing food safety knowledge were also significantly and positively related to worker food safety culture beliefs. These findings suggest that management actions, such as providing food safety training, implementing food safety policies, and monitoring compliance with those policies, are associated with a strong food safety culture.